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Serves: 8


  • 6 large baking potatoes, well scrubbed, cut into 2-inch pieces
    2 yellow onions, peeled and quartered
    2 large eggs, well beaten
    1/2 cup flour
    1/2 teaspoon baking soda
    1 teaspoon salt
    1/2 teaspoon ground pepper
    vegetable oil for frying


  • Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
    Grate the onions and set aside.
    Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
    In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
    Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
    Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.
Potato latkes

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